Kona Coffee Creme Brûlée

Gentlemen, I am speaking to you. If your sweetheart likes the flavor of coffee and in any way shape or form likes creme brûlée – you have to make this for her. For every time you forgot to say thank you to her for washing your clothes, preparing meals, raising your kids – she deserves this.

I am not a great dessert person, as you can tell from the number of recipes I post surrounding it. And I love this recipe – and Trust me – guys – this is a building up the good points type of dessert. You can thank me later.

in a large saucepan, heat the cream and vanilla bean over medium-high heat until the cream is almost at a boil.

While the cream heats, in a large bowl whisk together sugar and egg yolks until well blended.

Slowly whisk the hot cream into the eggs to temper, until all the cream is incorporated. Discard the vanilla bean.

Stir in the coffee syrup into the custard, then strain, remove any lumps.

Divide the custard among 6 (5-oz) ramekins and place the ramekins into a large baking dish. Fill the dish with boiling water to come halfway up the sides of the ramekins.

Gently place the baking dish in the oven. Loosely cover the top with a sheet of aluminum foil and bake the custard until set. There will be a skin form and they will slightly jiggle when tapped. This should take about 25 minutes. Remove from the heat and allow to cool.

When the ramekins are cool enough to handle, place in the refrigerator to allow to chill completely. The custards will keep there for 2 - 3 days.

Place sugar on the top of each custard, and brûlée with a torch before serving.

Notes

To make the coffee syrup, simmer 2 cups brewed coffee until it is reduced to 1/4 cup. This takes about 7-10 minutes. This recipe is adapted from Café O'Lei in Maui.